Apple Cinnamon Cupcakes

Name: Apple Cinnamon Cupcakes
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 2 small apples (about 100 g each); 100 g Marzipan raw mass; 1 egg (size M); 1 pinch Salt; 1 package Vanillin sugar; 100 g Sugar; 225 g Flour; 2 TEASPOONS Baking Powder; 200 g Schmand; 6 TABLESPOONS Oil; 1 1/2 TSP. ground cinnamon; 25 g crushed almonds; 150 g Icing sugar; 1-2 TABLESPOONS Lemon juice; 12 beautiful raspberries; 12 Muffin paper baking cups

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

2 small apples (about 100 g each)
100 g Marzipan raw mass
1 egg (size M)
1 pinch Salt
1 package Vanillin sugar
100 g Sugar
225 g Flour
2 TEASPOONS Baking Powder
200 g Schmand
6 TABLESPOONS Oil
1 1/2 TSP. ground cinnamon
25 g crushed almonds
150 g Icing sugar
1-2 TABLESPOONS Lemon juice
12 beautiful raspberries
12 Muffin paper baking cups

Directions

1
Peel apples, quarter them and cut out the core. Dice apples. Finely dice the marzipan. Whisk egg, salt, vanillin sugar and sugar with the whisk of the hand mixer for about 10 minutes until thick and creamy white. Mix flour and baking powder. Stir the sour cream, oil and cinnamon well into the egg-sugar mixture. Add flour mixture and stir in
2
Fold in marzipan, almonds and apples. Line 12 troughs of a muffin tray with 2 paper baking cups each, distribute the dough evenly in them. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes
3
Remove the muffins and let them cool on a cake rack for about 10 minutes. Remove the muffins from the tin and let them cool
4
Mix icing sugar and lemon juice to a thick icing. Add the icing to the muffins with a teaspoon. Decorate with raspberries
5
Waiting time approx. 1 hour